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Prolonged red wine consumption changes hepatic redox status and inflammation
Author(s) -
Pestana Diogo,
Monteiro Rosário,
Faria Ana,
Calhau Conceição,
Azevedo Isabel
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.563.29
Subject(s) - chemistry , glutathione , antioxidant , oxidative stress , glutathione peroxidase , glutathione reductase , ethanol , enzyme , biochemistry , wine , proanthocyanidin , redox , food science , polyphenol , organic chemistry
To understand the utility of red wine (RW) in the prevention of oxidative stress‐related diseases we investigated its effect on hepatic redox status and inflammation and determined the involvement of procyanidins in the effects. Groups of 5 male Wistar rats were treated with: water (control, C); aqueous procyanidin solution (PW, 200 mg/L); 13% ethanol (E); alcoholic procyanidin solution (PE, 200 mg/L of 13% ethanol); or RW (with 13% ethanol). Lipid, protein and DNA oxidation, glutathione status and the activity of enzymatic antioxidant defenses were determined in liver homogenates. Enzyme expression was assessed by RT‐PCR and NFκB activation by ELISA. RW prevented protein oxidation and changed glutathione (GSH) status and enzymatic antioxidant defenses. PE and RW treatments increased GSH synthetase expression (when compared to E). GSH reductase expression was decreased in all groups, while GSH peroxidase was decreased by PE and increased by RW. RW increased NFκB although TNFα was unchanged in RW group and reduced by PE. In conclusion, chronic consumption of RW altered hepatic redox status, its effects being partially justified by procyanidins in an alcoholic matrix. Ethanol seems critical for the effects of procyanidins, highlighting the importance of food matrix for the effects of these compounds. Supported by FCT (PTDC/QUI/65501/2006, SFRH/BPD/40110/2007) and Instituto de Bebidas e Saúde (iBeSa).